Instructions: Cook bacon until crisp; break apart by hand into large bits; set aside. To prepare to cook on a vertical roasting rack, hollow out the inside of each jalapeño, being sure to get as much of the white veins and seeds out as possible (alternately, halve the peppers and remove stems, seeds and veins. Stuff and then roast on a baking sheet).

Heat oven to 425 degrees. Combine cream cheese and Boursin cheese, season with salt and pepper, and warm slightly; stir until smooth and creamy.

Fold in the cleaned crabmeat, being very careful not to break the large lumps. Clean the peppers and stuff each with as much cheese and crab mixture as it will take, even overstuffing a bit. Bake approximately 7 to 8 minutes until the cheese mixture is bubbling and lightly browned. Top each pepper with bits of bacon and fresh chives just before serving.